It’s officially roasted root vegetable season at our house. This is how we like to eat our hearty fall roots like turnips, beets, and carrots, and of course you can toss in any combination of potatoes, onions, garlic, shallots, or winter squash too. If you haven’t tried roasting turnips, you’re in for something really good. They are sweet, with a nice little mustard-y bite – a nice complement to (milder) potatoes.
Roasted Turnips and Potatoes
1 softball-size turnip (or a few smaller ones)
2 or 3 medium potatoes
Chop the turnips and potatoes into 1/2 inch pieces. Toss with olive oil and salt and place in a single layer on a cookie sheet. Roast on the top rack in the oven at 475 degrees until crispy on the outside, soft on the inside (usually takes 15 minutes or less).